Nitro Espresso Martini Recipe

Brew & Cool Espresso

Brew a fresh shot of espresso (about 1 oz) or make very strong coffee. Let it cool slightly (30–60 seconds) so it's hot but not scalding when it hits the ice — this preserves crema and avoids too much melt when shaken.

Combine Ingredients

In a cocktail shaker, add 2 oz Grey Goose vodka, 1 oz Kahlúa, 0.5 oz Cloud House coffee rum, 1 oz fresh espresso, and 0.25 oz simple syrup.

Shake with Ice

Add a generous scoop of ice (about 1 cup) to the shaker. Shake vigorously for 15–25 seconds until the shaker is very cold and you feel a good creamy texture develop. The vigorous shake helps build a velvety foam (crema) from the espresso and emulsifies the liqueurs.

Strain

Double-strain the cocktail into a chilled martini coupe or stemmed glass to remove any tiny ice shards. Set the glass aside for the nitro finish.

Nitro Infusion (Whipped Cream Dispenser method)

If using a whipped cream dispenser: pour the strained martini into a clean 8–16 oz whipped cream dispenser (do not overfill — leave room for gas). Screw on the head and charge with one nitrogen cartridge. Invert the dispenser and gently shake a few times to distribute the gas. Allow to sit upright for 10–20 seconds, then dispense slowly into the chilled glass to create a thick, velvety nitro-infused head. If using a nitro tap or nitro coffee system, dispense the cocktail through the nitro tap directly into the chilled glass to achieve the same velvety, cascading effect.

Purging & Cleaning (if used dispenser)

After dispensing, briefly purge the dispenser according to the manufacturer's instructions and rinse with cold water to remove residual sugars and coffee oils.

Garnish

Float 3 whole coffee beans on the nitro head for aroma and presentation. Serve immediately.